Rice, Asparagus & Avocado Salad

As the temperature rises, so does the appeal of crisp, healthy and delicious summer salads. This recipe does double duty as either an appetizer or a meal. My hubby made an incredible stuffed pork tenderloin so this colorful salad served as a side but if you wanted to add juicy grilled chicken, prawns or salmon it would make for a great meal. This was so delicious, mighty nutritious and will be made again and again!


Rice, Asparagus & Avocado Salad
Adapted from: Cook & Be Merry

Rice:
½ cup uncooked white rice
½ cup uncooked brown, aromatic or wild rice

Dressing:
¼ cup white wine vinegar
½ cup olive oil
1 teaspoon sugar
1-2 large cloves garlic, minced
1 cup packed cilantro leaves, stems discarded (I used basil)
Kosher salt to taste (about 1 teaspoon) (not table salt)
Dash white pepper

Salad:
½ cup sliced green onions
1 cup seeded cherry tomatoes, quartered
2 cups chopped curly endive, light to medium green leaf parts, stems discarded (optional, I didn't add)
1 pound asparagus, stems peeled, cooked 1-2 minutes, cut in 1-inch pieces (I used white and green)
1 avocado, peeled and cut into ½-inch cubes
Optional: yellow or red pepper, cut into small strips (I added half of both)

Directions

Cook white rice according to package directions. Chill. Cook brown rice (separately) according to package directions. Chill.

In mini-processor or blender (I used my magic bullet), place vinegar, oil, sugar, garlic and basil. Blend until smooth. Season to taste with salt and white pepper.

In a very large bowl, combine rices, green onions, tomato, asparagus and avocado and any other veggies you're using. Toss with dressing. Serve immediately or chill to blend flavors.